Mediterranean Chickpea Chicken Salad with Sun Dried Tomatoes
A refreshing and nutritious salad that combines tender shredded chicken, creamy Greek yogurt, and zesty lemon juice with chickpeas and sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: High Protein
Ingredients
Scale
- 0.33 cup full-fat Greek yogurt
- 3 tablespoons Dijon mustard
- Juice from 1 fresh lemon
- 1 clove garlic (finely minced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon urfa biber (or ½ teaspoon crushed red pepper flakes)
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 can (15-ounce) chickpeas (rinsed and drained)
- 12 ounces cooked chicken breast (shredded, about 2½ cups)
- 2 stalks celery (finely chopped)
- 1-2 shallots (finely chopped)
- 0.25 cup sun-dried tomatoes (roughly chopped)
- 0.5 cup fresh parsley (roughly chopped)
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, olive oil, sweet paprika, urfa biber, salt, and black pepper until smooth and well combined.
- Add the rinsed chickpeas to the bowl, using the back of a spoon or fork to lightly smash them while leaving some whole for texture.
- Stir in the shredded chicken, chopped celery, diced shallots, sun-dried tomatoes, and chopped parsley until everything is evenly mixed.
- For the best flavor, cover the bowl and chill the chicken salad in the refrigerator for about 20 minutes before serving.
- Serve in bowls or as a hearty filling for sandwiches or wraps. Enjoy with crackers for an easy snack!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep dressing separate if meal prepping.